Cassava Cake with Macapuno
Recipe Guy
Filipino | Desserts | Baking
Macapuno appears twice in this cassava cake: folded through the chewy base and scattered into the coconut custard topping. Draining the sweet strands keeps their texture noticeable without letting extra syrup change the balance of the batter.
About This Recipe
Thawed grated cassava gives the base its texture, while coconut milk, evaporated milk, and condensed milk provide richness. Whisk the eggs and liquids together before folding in the cassava so there are no concentrated pockets of egg or butter in the pan.
The base bakes first, then receives a separate topping of condensed milk, coconut milk, yolk, and more macapuno. This two-stage bake keeps the upper layer distinct. Let the cake cool completely before lifting or slicing it, and expect a chewy square rather than a fluffy cake crumb.
Ingredient Notes
Cassava
Use commercially prepared frozen grated cassava from a reputable supplier, labeled for use in baked cassava dishes. Follow all preparation and cooking requirements on its package. Freezing alone does not establish safe processing, and fresh raw root is not a substitute in this formula.
Coconut milk
Full-fat coconut milk gives the cake its rich kakanin texture.
Topping
A custardy topping plus cheese or coconut gives contrast to the chewy cassava base.
Cooking Notes
- Use the labeled commercial grated-cassava product and thaw it in the refrigerator before mixing. Follow its draining and cooking directions; do not substitute a home-grated root.
- Keep the macapuno for the base and topping in separate bowls while measuring. This prevents the entire amount from disappearing into the batter before the upper layer is prepared.
Cassava Cake with Macapuno Recipe
A chewy cassava cake folded with sweet macapuno strings and baked with a coconut custard topping.
Yield: 12 portions. Serving size: 1 square (one-twelfth of the cake). Nutrition uses this portion count; dividing the batch differently changes the values per serving.
Shopping List
- 1 pound commercially prepared frozen grated cassava suitable for baking, with preparation and cooking directions
- coconut milk
- evaporated milk
- condensed milk
- eggs
- butter
- vanilla
- sugar
- Macapuno strings: 3/4 cup drained for the base plus 1/3 cup drained for the topping
Ingredients
Cassava Base
- 1 pound commercially prepared frozen grated cassava, thawed in the refrigerator and prepared as its label directs; not fresh raw root or cassava flour
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 2/3 cup condensed milk
- 1/3 cup sugar
- 2 large eggs
Flavor
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup drained macapuno strings
Topping
- 1/3 cup condensed milk
- 1/3 cup coconut milk
- 1 egg yolk
- 1/3 cup macapuno strings, drained
- Grated cheese, optional
Instructions
- Heat the oven to 350 F. Line an 8-inch square metal pan at least 2 inches deep with baking parchment, leaving an overhang.
- Before mixing, confirm the cassava package permits baking and follow its required preparation. Thaw in the refrigerator; drain or squeeze only as directed by the manufacturer. If its instructions are missing or incompatible with this cake, select another suitable product. Never taste uncooked cassava or batter.
- Whisk only the base portions: 1 cup coconut milk, 1/2 cup evaporated milk, 2/3 cup condensed milk, 1/3 cup sugar, 2 eggs, 3 tablespoons melted butter, vanilla, and salt. Keep topping ingredients separate.
- Fold in the prepared grated cassava and the base's 3/4 cup drained macapuno strings until evenly mixed.
- Spread the batter in the pan. Bake the base about 45-60 minutes, until it is set enough to support the topping with no liquid batter in the center. Continue longer if needed and meet the cassava manufacturer's required cooking instructions; this timing is not a validated fresh-root processing method.
- Whisk the topping's 1/3 cup condensed milk, 1/3 cup coconut milk, and egg yolk until smooth, then fold in its separate 1/3 cup macapuno strings, drained.
- Spread the macapuno custard over the set base and add optional grated cheese if using. Bake at 350 F about 15-25 minutes more, until the topping is set and reaches at least 160 F in its center on a thin-tip thermometer angled through the custard. Loosely shield with foil if it colors before setting.
- Cool on a rack, then refrigerate within 2 hours of baking (within 1 hour in a room above 90 F). Finish cooling in the refrigerator before slicing so the squares hold their shape.
Nutrition Estimate
Approximate nutrition for 1 square (one-twelfth of the cake). Includes cake and topping, using Kapuso macapuno label portions as an approximation for the drained strings; drainage and jar brands can change sugar substantially. Optional cheese and unmeasured pan grease are excluded. Calculated from published food data, not laboratory tested; brands and portions vary.
Tips For The Best Cassava Cake with Macapuno
- Thaw fully: Frozen cassava must thaw before mixing so the batter bakes evenly.
- Follow the cassava label: Product preparation and cooking directions take priority over a generic draining or squeezing shortcut.
- Cool before cutting: Warm cassava cake can crumble or smear.
- Use a lined pan: Parchment makes clean removal easier.
How To Serve And Store
Serve small squares lightly chilled or let only the portions being served lose their chill. Keep the remaining cake refrigerated at 40 F or below and use within 4 days.
Common Questions
Can I use fresh cassava?
No fresh-root substitution is provided here. Peeling, grating, removing the core, or freezing does not by itself demonstrate that cassava's cyanogenic compounds have been reduced sufficiently. Use the specified commercially prepared product and its required cooking directions.
Can I skip cheese?
Yes. Use coconut, latik, or a plain custard topping instead.
How do I store it?
Refrigerate up to 4 days.
Can I freeze it?
Yes, tightly wrapped. Thaw in the refrigerator and warm gently.
Should the macapuno syrup go into the cassava batter?
Use drained strings for the base, as listed. The formula already contains condensed milk and sugar, so pouring in the packing syrup would add unmeasured sweetness and liquid to the cake.
Is grated cheese necessary for the topping?
No. It is optional, and the topping already has condensed milk, coconut milk, egg yolk, and macapuno. Leave the cheese out if you want the coconut custard to remain the only upper layer.
Technique and food-safety references: foodstandards.gov.au; foxyfolksy.com; fda.gov.
